Double-Decker Fudge

---------- Recipe via Meal-Master (tm) v8.05

Title: Double-Decker Fudge
Categories: Chocolate, Candies
Yield: 1 servings

1 c Reese's peanut butter chips
1 c Hershey's semi-sweet
-chocolate chips
Or mini chips semi-sweet
-chocolate
2 1/4 c Sugar
1 Jars Marshmallow creme; (7-o
3/4 c Evaporated milk
1/4 c Butter
1 ts Vanilla extract

Recipe by: www.hersheys.com
Line 8-inch square pan with foil, extending foil over
edges of pan. Measure peanut butter chips into one medium
bowl and chocolate chips into second medium bowl. In heavy
3-quart saucepan, combine sugar, marshmallow creme,
evaporated milk and butter. Cook over medium heat, stirring
constantly, until mixture boils; boil and stir 5 minutes.
Remove from heat; stir in vanilla.
Immediately stir one-half hot mixture (1-1/2 cups)
into peanut butter chips until chips are completely melted;
quickly pour into prepared pan. Stir remaining one-half hot
mixture into chocolate chips until chips are completely
melted. Quickly spread over top of peanut butter layer.
Cool completely. Remove from pan; place on cutting board.
Peel off foil; cut into 1-inch squares. Store tightly
covered. About 5 dozen pieces or about 2 pounds candy.
Variations:
Peanut Butter Fudge: Omit chocolate chips; place 1-2/3 cups
(10-oz. pkg.) Reese's Peanut Butter Chips in large bowl.
Cook fudge mixture as directed above; add to chips,
stirring until chips are completely melted. Pour into
prepared pan; cool to room temperature.
Chocolate Fudge Omit peanut butter chips; place 2 cups
(12-oz. pkg.) Hershey's Semi-Sweet Chocolate Chips or
Hershey's Mini Chips Semi-Sweet Chocolate in large bowl.
Cook fudge mixture as directed above; add to chips,
stirring until completely melted. Pour into prepared pan;
cool to room temperature. JMHershey's and Reese's are
registered trademarks of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.

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